Lobster Ravioli Recipe
Lobster ravioli in a light pink cherry tomato sauce.
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Ingredients
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For the Lobster Ravioli
For the Pink Cherry Tomato Sauce
Method
Making the Lobster Ravioli
- 1
Prepare the Dough
In a mixing bowl, combine all-purpose flour and salt. Create a well in the center and add egg yolks and olive oil. Gradually mix in flour until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Make the Filling
In another bowl, mix the cooked lobster meat, ricotta cheese, and water until well combined. Season with salt to taste.
- 4
Roll Out the Dough
After resting, divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or rolling pin.
- 5
Form the Ravioli
Place teaspoons of filling onto one sheet of dough, spacing them about 2 inches apart. Moisten the edges with water, then place another sheet of dough over the top. Press around the filling to seal, then cut into squares.
- 6
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes until they float. Remove with a slotted spoon and set aside.
Making the Pink Cherry Tomato Sauce
- 7
Sauté the Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 8
Add Cherry Tomatoes
Add halved cherry tomatoes to the skillet. Cook for about 5-7 minutes until softened.
- 9
Make it Creamy
Stir in heavy cream and season with salt and black pepper. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- 10
Combine with Ravioli
Gently toss the cooked ravioli in the sauce until well coated. Add chopped basil before serving.